Banana Pancakes
An excellent way to use those overripe bananas! These pancakes have the delightful flavor of banana bread but come in a soft, fluffy, and syrup-covered form. They’re truly delicious!
Servings: 12 pancakes
Ingredients
- 1 and 1/4 cups (295 ml) of milk
- 1 tablespoon (15 ml) of lemon juice or plain vinegar
- 1 and 1/2 cups (212 grams) of all-purpose flour (measure by scooping and leveling)
- 2 tablespoons (24 grams) of granulated sugar
- 1 and 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of ground cinnamon (optional)
- A heaping 1/4 teaspoon of salt
- 3 tablespoons (42 grams) of melted butter
- 2 large eggs
- 1 and 1/4 cups (310 grams) of mashed overripe bananas
Instructions:
- In a medium mixing bowl, whisk together the milk and lemon juice or vinegar. Let it rest for 3 minutes.
- Preheat an electric griddle or a large non-stick skillet over medium-high heat.
- In another mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center of the mixture and set it aside.
- To the milk mixture, add the eggs, melted butter, and mashed bananas. Mix until well combined.
- Pour the milk mixture into the center of the flour mixture. Whisk just until combined; the batter should be lumpy, which is a good sign (it means it’s not over-mixed).
- Scoop 1/3 cup of batter at a time and pour it onto a lightly greased griddle. If the batter is thick, you can spread it out slightly using the bottom of the measuring cup.
- Cook until bubbles start to appear on the top surface and the bottom is golden brown. Flip the pancakes and continue cooking until the opposite side is golden brown.
- Transfer the pancakes to a cooling rack. If needed, you can keep them warm in a 200-degree Fahrenheit oven, though they are fluffiest when served immediately after cooking.
- Serve the warm pancakes with your choice of toppings.
Notes:
- You can substitute buttermilk for milk and lemon.
- For extra flavor, try adding toppings like mini chocolate chips, 1 teaspoon of cinnamon to the batter, chopped pecans, walnuts, macadamia nuts, or shredded coconut.
- Finish with your favorite syrup, such as coconut syrup, buttermilk syrup, or maple syrup. Keep in mind that any additional mix-ins and toppings are not included in the nutrition estimate.
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